Mango Carrot Cake {updated!}

First things first: I have to admit that this is not a new recipe for this site. It is, however, slightly modified*, but the real reason for re-posting it is that it’s one of my all-time favorite recipes, yet because the photos weren’t so great (it was only my 7th post, after all!), it hasn’t really received the attention I think it deserves.

I took some new photos when I made this cake again for a birthday party last summer, and figured I’d share it with you today since I’m sure that after a week of record-breaking cold, many of us could use a slice of tropical paradise! Simultaneously fluffy and splendidly moist, studded with crunchy walnuts and flecks of carrot, and permeated with fragrant pineapple and wonderfully tangy mango flavor, this carrot cake will make you swoon. Guaranteed.

Even though there is still a TON I’d like to learn about photography, it’s still pretty cool (for me, at any rate) to look at the difference between the photos I took a year ago and the ones now. You can see the original post here, but I’ll go ahead and include the updated version of the recipe below.

* The frosting recipe has been scaled up, since before, there wasn’t quite enough to cover the whole cake unless you frosted very thinly and sparingly. I also reduced the amount of sugar in the cake itself.

Pour into two greased and floured round pans. If you are using 8-inch pans, bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. If you are using 9-inch pans, bake for 30-35 minutes. If you are making cupcakes, bake for 20-25 minutes.

Cool pans on a wire rack for 10-15 minutes, then turn cake rounds out onto the wire rack. Cool completely before frosting.

For the frosting: mix together the margarine and powdered sugar. Stir in vanilla and soy milk. Beat until the frosting is smooth.

Place one cake round on a plate or cake stand, rounded side facing down. Frost the top of the round. Place the second cake round on top, rounded side facing up. Frost the top and sides of the cake.

Optional garnishes: Simmer 1/4 cup mango juice until slightly reduced in volume. Drizzle on top of the cake. Sprinkle shredded coconut and chopped walnuts on top.

Looks so good! I love pulling old favorites out of the archive and seeing how much my skills have improved. These pictures are gorgeous. I’m so glad you posted this again because now I can’t wait to make it!

I remember thinking the original post looked awesome but this is even better!! I love that you drizzled the mango juice in a swirly pattern to decorate the cake 😀 I don’t even like carrots but I’m still tempted to make this because I LOVE mango.

Thanks! The mango juice on top adds SO much flavor. I bet this cake would still be delicious without carrot – perhaps grated apple could work as a substitute, if you squeezed out a bit of the liquid so it’d be more carrot-like in moisture content…

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Hi there! I'm Mara, a semi-vegetarian home cook with a serious sweet tooth and a penchant for flavorful yet unfussy recipes. Originally from California, I'm currently living in Michigan for grad school. Read more...